Motze from Bar Tartine Duo Now Open on Valencia

After last week’s news about Nick Balla and Cortney Burns leaving ~BAR TARTINE~, we can look and see what they’re up to with their new venture, ~MOTZE~, which is now open.

As I previously mentioned, they opened quickly and on the fly in the former Herbivore, and since the lease is only for 1 1/2 years, they didn’t want to sink too much into it. Cooks will be running food from the kitchen, with a manager and a couple of “guides” overseeing the room.

But let’s take a look at the menu, because that’s why you’ll be coming here: to feast. The three-course set menu is $58 (tip included) and is served family style—and if you have any dietary restrictions, they’ll take care of you. Right now you’ll start with rainbow trout nare zushi with fresh wasabi, and seed bread with cultured butter, avocado, trout roe, and honey truffle. Expect waves of dishes to follow, with many of their housemade ingredients, from miso to soy sauce. They are continuing their exclusive relationship with Full Table Farm in Yountville—whatever they deliver, the restaurant works with, which eliminates a great deal of waste, and sparks a lot of creativity.

The beverage program will also have handcrafted touches, from rice spirit cocktails infused with grains, fruits, and vegetables to their nonalcoholic sodas on tap (zero waste is a big component to what they’re doing).